Transfer the ground beef’s mixture into plastic wrap and spread it well with your hands.

In the middle, spread the stuffing that is into the pan, and the kasseri cheese cut into thin slices.

Fold into a roll using the plastic wrap, and make sure that the stuffing is in the center of the meatloaf. Spread a little olive oil onto a piece of parchment paper and transfer the meatloaf, without the plastic wrap. Fold with the parchment paper, then with aluminum foil, and transfer onto a baking pan with a rack.

Cook for 1 hour. Then, remove the parchment paper and cook for 30 more minutes, until golden.

For the potatoes

Half an hour before we remove the meatloaf from the oven, prepare the potatoes.

Score the potatoes in a crisscross manner and press them lightly so that they open up and form a small cavity.

Line a baking pan with parchment paper and add the potatoes. Season with salt and pepper, and divide the butter into each potato’s cavity.

Add rosemary leaves into each potato and roast for 20-30 minutes, until golden.

For the sauce

Place a frying pan over high heat and add 2 tablespoons olive oil.

Finely chop the onion, the garlic, and add them to the pan. Add the sugar and let them caramelize.

Deglaze the pan with the vinegar, add the tomato paste, and mix until sautéed.

Add the canned tomatoes, water, chicken bouillon cube, then mix and boil for 1-2 minutes until the sauce thickens.